What is the cooking technique that involves quickly cooking food at high temperatures in a small amount of oil?

The cooking technique that involves quickly cooking food at high temperatures in a small amount of oil is stir-frying. This method is characterized by its fast cooking time and the use of a wok or a large skillet, which allows for even heat distribution and efficient cooking. Stir-frying typically involves cutting ingredients into small, uniform pieces to ensure they cook quickly and evenly, which is essential for maintaining the texture and flavor of the food. The small amount of oil used is sufficient to prevent sticking and facilitate the cooking process while allowing the natural flavors of the ingredients to shine through.

In contrast, baking involves cooking food by surrounding it with dry heat in an oven, which does not utilize high temperatures in oil, while roasting similarly cooks food in an oven but usually at different temperatures and generally with larger quantities, often including larger cuts of meat or vegetables. Broiling exposes food directly to high heat from above, which is different from the continuous movement and quick cooking associated with stir-frying.